Tortellini with Cabbage Onions Mushrooms
Elevate your weeknight dinner game with this hearty and flavorful Tortellini with Cabbage, Onions, and Mushrooms recipe. Tender cheese-filled tortellini are tossed in a medley of caramelized onions, sautéed green cabbage, and golden-brown mushrooms, creating a perfect balance of savory and sweet. Infused with the earthy aroma of fresh thyme and garlic, this dish is finished with a rich buttery sauce and a generous sprinkle of Parmesan cheese for a velvety, umami-packed finish. Ready in just 35 minutes, this comforting pasta dish is not only quick and easy but also a crowd-pleaser for vegetarians and pasta lovers alike. Garnished with fresh parsley, it’s the ultimate cozy yet elegant meal for any occasion.
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Recipe Information
Ingredients
- 500 grams Cheese tortellini
- 300 grams Green cabbage
- 1 large Yellow onion
- 250 grams Cremini or button mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cloves Garlic cloves
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Grated Parmesan cheese
- 2 tablespoons Chopped parsley
Instructions
Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions. Drain and reserve 1/2 cup of pasta water. Set aside.
While the tortellini cooks, prepare the vegetables. Thinly slice the onion, shred the cabbage, and slice the mushrooms. Mince the garlic cloves.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add the sliced onion and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the onions begin to caramelize.
Add the shredded cabbage to the skillet and cook for another 5-6 minutes, stirring occasionally, until the cabbage softens and starts to lightly brown.
Push the cabbage and onions to one side of the skillet. Add 1 more tablespoon of olive oil and then the sliced mushrooms. Cook for 4-5 minutes, letting the mushrooms release their moisture and brown lightly.
Stir in the minced garlic and fresh thyme. Cook for another minute until fragrant.
Add the cooked tortellini to the skillet along with 1/2 cup of reserved pasta water and 2 tablespoons of butter. Toss everything together to coat the tortellini in the flavorful mixture. Season with salt and black pepper to taste.
Remove from heat and sprinkle the grated Parmesan cheese over the top. Toss to combine, ensuring even distribution of the cheese.
Garnish with chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 4216 mg | 183% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 24.9 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1335 mg | 103% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2044 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
